a different kind of taco

It can be really hard to convince people that tofu is good, but if you cook it right, it can actually taste great!

No worries, I’m not about to try to convince you to become a vegan or vegetarian even. I refuse to give up (uncured) bacon thank.you.very.much. But it’s Vegetarian Awareness Month, so here is another delicious vegetarian recipe. I’ve now made this recipe twice, and it’s been great both times. Others have agreed with me that it is gooood.

My “recipe critic” (who doesn’t like tofu) said, “if you make tofu that way all the time, I’ll eat it everyday.” Yeah, it really is good.

I basically followed the exact recipe from the Peas and Thank You Blog. I really need to get their cookbook because pretty much every recipe I’ve tried from the blog has been really good! (I’ve tried 8 recipes so far)

Her pictures are a lot better than mine, and she’s funny so read her post on the tofu tacos.

Make the marinade: combine the soy sauce, juice of about ¾ of the lime, agave, water, garlic, chili powder, and cumin in a large tupperware dish. Add the tofu pieces and put in the refrigerator. Let it marinate for at least 4 hours or overnight. Make sure to turn the tofu every now and then, so all pieces are well marinated.

Mash the avocado. Combine the remaining juice from the ¼ lime with the mashed avocado. Season with salt, pepper, and all-purpose salt-free seasoning. Set aside.

Cook the tofu: Preheat the broiler. Place the tofu on a baking sheet lined with foil and sprayed with cooking spray. Broil the tofu for 5 to 7 minutes per side (I like mine really crispy). Slice the tofu into strips.

While the tofu is cooking, add the bag of coleslaw mixture to the remaining marinade. Clove the lid and shake, making sure all of the coleslaw is covered in the marinade. Set aside.

Heat the corn tortillas in the microwave or in a dry skillet over medium-high heat.